Tuesday, September 22, 2009

Stir-Fried Jicama/Yam Bean

Do you believe it??? I just learn a new word, I just got to know this "sengkuang" is known as Jicama or Yam Bean in English. Each time when there is any big family gathering like Chinese New Year Eve & etc.., my mother will cook this stir-fried jicama/yam bean dish for us. This is one of her signature dishes and we all love it so... much! This yummy Jicama dish can be eaten with rice or eaten wrapped in fresh lettuce. We can use it as the fillings for popiah but I will mix in the shredded eggs before we deep fried it. You can try this, it's yummy!! It taste even better overnight, yum...yum... !! There is many ways to stir-fried this Jicama and I just follow my mother's way. However, my mother in-law she have the different way cooking it.

Add in the remaining ingredients (*except dried cuttlefish) and stir-fry until well mixed

Add seasoning and continue to fry until well mixed. Cover and simmer till jicama turn soft and water starts to dish out *add in some water, 100ml and cont' cook if the jicama didn't dish out much water. Continue to cook till it is dry. Add some salt or sugar to taste *( I omit the sugar in this dish as I found it's already sweet to my taste)

Stir in shredded dried cuttlefish and mixed well.

Lastly, add in the spring onion and stir to mix.

Dish up, sprinkle fried shallot on top and serve warm.

p/s: *Due to no stock in hand and I was lazy out to market, I cook this dish with prawns and without the dried cuttlefish. For the better flavour, use pork belly and dried shrimp, don't forget the dried cuttlefish ya!!*

Jicama/Yam Bean is a must in this dish. Other ingredients like cabbage and mushrooms are optional.

LinkWithin

About Me

I'm a mother of 3 lovely kids who enjoyed anything about photography, making new friends, loves to cook nice food, baking & blogging when I'm free. I would love to travel around the world, experience different cultures and food out there.
WELCOME TO MY BLOG!

All photographs and written content featured at Cooking Crave are by Amy Ong unless otherwise stated. If you are interested in using the photographs or any part of the contents, please ask for permission first. If you re-post a recipe, please give credit and post a link back to this site. Please do not copy and paste.Thank You !!